Dried Fresh Whole Milk and Peas Curry (dry)

Name: Dried Fresh Whole Milk and Peas Curry (dry) (Khoa Matar)
Cuisine: India
Ingredients: ¼ to ⅓ pt (120 to 180 mils) whey; ½ teaspoonful Kashmiri garam masala; ½ to 1 teaspoonful red pepper (degi mirch); ½ to 1 teaspoonful red pepper (degi mirch); 1 teaspoonful ground coriander seeds (sukha dhania); 1 teaspoonful ground coriander seeds (sukha dhania); 1 level teaspoonful turmeric (huldi); ⅛oz (3 g) long shreds of ginger (adrak); 1 teaspoonful salt; 1 level teaspoonful turmeric (huldi); 4 ozs (115 g) tomatoes; 6 ozs (170 g) shelled peas (matar ka dhana); ⅛oz (3 g) long shreds of ginger (adrak); ⅛oz (3 g) long shreds of ginger (adrak); 3 ozs (85 g) khoa granulated (prepared from 1 pt (600 mils) of Jersey or 480 mils buffalo’s milk); 1½ ozs (40 g) ghee; 6 ozs (170 g) shelled peas (matar ka dhana); 3 ozs (85 g) khoa granulated (prepared from 1 pt (600 mils) of Jersey or 480 mils buffalo’s milk)

Khoa Matar

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a vegetable counterpart of the minced meat and the peas curry (dry).

Ingredients

1½ ozs (40 g) ghee
3 ozs (85

Asia
India
Dinner
Gluten-free

Method

Heat the ghee, add khoa (dried fresh whole milk) and fry till it is golden in colour. Remove from the fire and add the turmeric (otherwise it may burn before imparting its colour). Replace the pan on the fire and add ginger, salt and the red pepper. Stir a little. Add whey and the peas and cook till tender. As the gravy is to be of the ghee only the liquid should be dried. Last